List of some of my New Mexico Ancestors

Let me know if your descend from the following Conquistadors and others who came from Spain:

Oñate Conquistadors of 1598 Who came to New Mexico

CRUZ [CATALÁN], Juan de la : Barcelona, Spain
HINOJOS, Hernando : Cartaya, Condado de Niebla, Spain
PEDRAZA, Juan de : Cartaya, Spain
ROBLEDO, Pedro : Maqueda, Spain
His wife Catalina Lopez : Toledo, Spain
ROMERO II, Bartolomé : Corral de Almaguer, Spain
VARELA, Alonso Santiago de : Compostela, Spain
VARELA II, Pedro Santiago de : Compostela, Spain


Oñate Conquistadors of 1600 Who came to New Mexico

DURÁN Y CHÁVES, Pedro Gomez : Valverde de Llerena, Spain
LÓPEZ HOLGUÍN, Juan : Fuente Ovejuna, Extremadura, Spain
MÁRQUEZ, Geronimo : San Lucar de Barrameda, Spain
MONTOYA, Bartolomé de : Cantillana, Spain
VALENCIA, Bas de : Sevilla, Spain

* * * * * * * * * * * * * * * * * * * * * * *
The following came with the Conquistadors:
Simon de ABENDANO : Cuidad Rodrigo, Spain

The following ancestors arrived latter in New Mexico from Spain:
DOMINGUEZ, Tome (Juan Bartolome) : Cartagena de Levante, Spain (about mid 1600's)
RAEL de AGUILAR Alphonso (Alonso) : Lorca, Murcia, Spain (before 1680)
XAVIER, Francisco : Sevilla, Spain (before 1675)

New Mexico Ancestors -- Sources

Two of my favorite sources for locating New Mexico ancestors are:

"Origins of New Mexico Families in the Spanish Colonial Period" by Fray Angelico Chavez

"To the End of the Earth: A History of the Crypto-Jews of New Mexico" by Stanley M. Hordes

You can click on these two titles under Favorite NM Genealogy References.

Happy hunting,
Morning Glo

Easy Posole Recipe

1 lb of boneless pork, trim what little fat is on the sides.

dried onions about 2 tablespoons
dried garlic about 1 tsp.
1 bayleaf
salt, 1 tsp or less (hominy has salt)
pepper
1 tbsp or more of mild powdered red chile (Bueno Foods of New Mexico is the best)
2 cans of hominy; plus liquid of 1 can, drain the other (15 1/2 oz size).
oregano
dash of comino

Trim fat and cube meat, add onions, garlic, bayleaf, salt, pepper, powdered chile. Add water, about 1 in. above the meat, cover and simmer for about 1 hours. You can cool and place in refrigerator for 1 or 2 days before completing it. Remove bayleaf. Add hominy plus liquid of one can, oregano, comino and cook for 15 minutes.

Serve with flour tortillas.

********
The above is for folks who can't eat hot chile. I serve on the side the following hotter chile which I make in the microwave.

Place in a 1 quart pyrex mixing cup:
3 tablespoons flour
2 tablespoons olive or canola oil
4 tablespoons medium hot powered chile (Chimayo Chile Powder from Bueno Foods)
2 cloves of garlic, minced
dash cumin and oregano

Blend with whisk and slowly add water to make 2 cups of sauce
Cook until it boils and simmer for 5 to 8 minutes (10 to 15 min. if using stove)

Morning Glo

My New Mexico Grandparents

I think I must related to every Hispanic in New Mexico. My grandparents were second cousins. Their grandfathers were brothers. Their ancestors date back to the Conquistadors of New Mexico.

The scary part is that my daughter is also my 4th cousin once removed!

More later.

Morning Glo